Add the chickpeas, zest of 1 lemon, and a pinch of salt to a large mixing bowl. Use a fork or potato masher to mash the ingredients together then set aside.

Use a y-peeler to thinly peel the zucchini into thin strips. Place the strips in a bowl with a pinch of salt and set aside for 10 mins.

Place a small sauté pan over med-low heat. Add the cumin seeds and coriander seeds and toast while stirring for 1 min, or until fragrant.

Transfer the seeds to a mortar and pestle with the cardamom, garlic, and a pinch of salt then mash the ingredients together to form a paste.

Squeeze the juice of ½ a lemon into the mortar to help scrape up the paste and transfer to a mini food processor. Add the juice of the remaining half of the lemon, serrano pepper, jalapeño pepper, mustard, miso, oil, cilantro leaves, and salt then blend until mostly smooth. Taste and adjust salt as needed.

Give the zucchini ribbons a squeeze to release additional water, then discard the water and place the zucchini back into the bowl. Drizzle the ribbons with 2-3 tbsp of the blended dressing and a small drizzle of oil. Toss the zucchini to coat and set aside.

To the bowl of chickpeas add the pickled jalapeños, scallions, pepitas, cilantro, and the rest of the dressing. Toss to combine until well mixed. Taste and adjust for salt then refrigerate until ready to use.

Layer sandwiches as desired & enjoy!